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Moist Strawberry Lemon Loaf Cake Recipe Easy Homemade Glazed Treat

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A moist and flavorful strawberry lemon loaf cake with a bright citrus zing and a sweet-tart glaze, perfect for quick, comforting treats that feel special.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup (120ml) pureed fresh strawberries
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 tablespoon strawberry puree (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy cake removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer on medium speed to beat the softened unsalted butter with granulated sugar until pale, creamy, and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in fresh lemon zest, vanilla extract, and fresh lemon juice.
  5. Fold in the pureed fresh strawberries and whole milk until just combined.
  6. Gradually add the flour mixture to the wet ingredients, folding carefully with a spatula until no streaks of flour remain. Do not overmix.
  7. Pour the batter evenly into the prepared loaf pan and smooth the top gently.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let the cake rest in the pan for 10 minutes, then lift it out using the parchment overhang and place on a wire rack to cool completely.
  10. Whisk together powdered sugar, fresh lemon juice, and optional strawberry puree in a small bowl until smooth. Adjust consistency as needed.
  11. Drizzle the glaze evenly over the cooled cake and let it set for about 15 minutes before slicing.

Notes

Use room temperature ingredients for best results. Zest lemons before juicing to maximize citrus aroma. Avoid overmixing after adding flour to keep the cake tender. Start checking the cake at 50 minutes to avoid overbaking. The glaze should be pourable but thick enough to coat the cake. Frozen strawberries can be used if thawed and drained well. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk.

Nutrition

Keywords: strawberry lemon loaf cake, moist loaf cake, lemon glaze, quick dessert, homemade cake, easy loaf cake, strawberry puree, lemon zest

Find it online: https://emmayum.com/moist-strawberry-lemon-loaf-cake-recipe-easy-homemade-glazed-treat/